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Milk: A Global History By Velten, H.
130.00 EGP

Milk: A Global History By Velten, H.

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130.00 EGP 

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Category Type
Cook
ISBN
9781861896568
Author
Velten, H.
Publisher
GRANTHAM BOOK SERVICES.
Description:

  • Milk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world's population cannot digest raw cow's milk. Of those that do drink milk regularly, most have never actually tasted raw milk; what is known as milk today ...

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PRODUCT INFORMATION

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    Specifications

    Category Type
    Cook
    ISBN
    9781861896568
    Item EAN
    2724603686697
    People
    Author
    Velten, H.
    People
    Publisher
    GRANTHAM BOOK SERVICES.
    Category Type
    Cook
    ISBN
    9781861896568
    Item EAN
    2724603686697
    People
    Author
    Velten, H.
    People
    Publisher
    GRANTHAM BOOK SERVICES.
    Technical Information
    Binding
    Paperback
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    • Milk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world's population cannot digest raw cow's milk. Of those that
    • Milk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food of all mammals, and worldwide demand for it is growing every year, the majority of the world's population cannot digest raw cow's milk. Of those that do drink milk regularly, most have never actually tasted raw milk; what is known as milk today is a heavily treated version far removed from its natural state. In "Milk", Hannah Velten explores the myths and misconceptions surrounding the drink. Modern milk processing produces a safe, clean beverage that is far removed from real milk straight from the cow, but advocates of raw milk long for the days before pasteurization, homogenization and standardization. Paradoxically, milk back then was likely to be even less natural than today: known as the white poison, and filled with additives to make it look like milk after extensive watering-down, it was bacteria-ridden and dangerous to the health of invalids and infants. Now that milk has cleaned up its act, it is considered a staple for a healthy and balanced diet.
 

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